Bean Stew

We took a long voyage to the back of the pantry today, with side trips to the fridge and the freezer. Of course, we unearthed forgotten treasures…and made a beautiful meal for the family. The result is our Bean Stew.

Cooking from the Pantry: Bean Stew

We started with the spice cabinet, hit the vegetable crisper, and fished a leftover lamb shank out of the freezer. Bags of rice and beans were easy pickings, too. It was easy and fun. Sitting around the table for a weekday lunch has never been more satisfying.

Bean Stew

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• Author: Keith Recker

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Description

This stew is here to comfort you after a hard day. 

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Ingredients

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• 1/2 cup pumpkin seeds
• 2 tbsp cumin seeds
• 1/2 tsp celery seeds
• 1/2 tsp fennel seeds
• 2 tsp black mustard seeds
• 4 hot “green finger” chili peppers
• 2 yellow onions, large
• 4 carrots
• 1 can of tomatoes, 28 oz
• 4 cup dried beans (we used red beans)
• 1 lamb shank (substitute any soup bone or any fatty meat here)
• 2 beef bouillon cubes
• 1 qt water (more if necessary)
• 3 tbsp dried basil
• 3 tbsp dried oregano
• 1 tbsp Aleppo pepper
• 4 dried lemons (optional…some people like their salty tang and some do not)

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Instructions

1. In an iron skillet, toast pumpkin, fennel, mustard, celery and fennel seeds. Set aside in a bowl when golden.
2. If your protein source is from leftovers, as ours was, no prep is necessary. If it is fresh, braise it now with a little oil over high heat, and set aside.
3. In a large soup pot, sautée at medium to high heat, peppers, onions and carrots until onions are translucent.
4. Add tomatoes, beans, basil, oregano, Aleppo pepper, bouillon, lemons, and water. Stir until well combined. Add your protein.  Lower the heat to simmer. Cook covered for 45 minutes or until beans are tender.
5. Serve with rice.

Recipe and Styling by Keith Recker

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